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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Butter is produced by mechanically shearing milk in a gourd at 30–35 °C, causing casein micelles to rupture and fat globules to coalesce.
Origin: West African, Caribbean, Indian rural communities (Traditional) — Mali, Senegal, Haiti, Rajasthan
See full technique reference →The process relies on controlled heating to reduce milk viscosity and promote fat globule coalescence, while mechanical shear from churning ruptures casein micelles. The released fat globules aggregate into a semi‑solid butter matrix, and subsequent cooling stabilizes the crystalline structure of butterfat.
Primary Reaction
Mechanical shear ruptures casein micelles, releasing fat globules that coalesce into butter.
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Key Variables